10 minced cloves of garlic lightly browned in olive oil and tossed with parsley, Kale, red pepper flakes, hot penne pasta and freshly grated Romano cheese makes a heady and flavorful dish.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4
1/2 cup olive oil
10 cloves Polish hard-neck garlic, minced
1 bunch Nash’s kale, torn from the thick stems in bite size pieces
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
1/3 cup grated Romano cheese
Cook pasta according to directions on package.
In a pan, brown the garlic in oil for 2 minuets, then add kale and stir for 5 more minuets until the kale is wilted. Add salt, pepper and parsley and remove from heat.
Toss penne pasta with garlic mixture and add Romano cheese and serve!
Note: Add sliced Polish kielbasa at the same time you brown garlic for a special treat.
We thank Walt Wielbicki (Garlic Breath) for this recipe. If you love garlic too, check out his Lebanese Garlic Sauce and Honey-Poached Garlic Sauce for Ice Cream.